Lately, shopping the aisle of baking supplies is not without challenges. Shelves aren't always fully stocked, and the vast choices I've previously had are not available - especially in the varieties of flours. As prices have increased, so has my resolve to reduce waste. If I have all-purpose flour in my pantry, is it really necessary to buy the self-rising flour called for in a recipe? Can I find a substitute for pastry flour? What to do??!!!

Kristin "Baker Bettie" Hoffman is here to help. She is a trained chef, baking educator, cookbook author, and creator of the popular blog, BakerBettie.com. She makes baking science approachable and breaks down essential techniques to show the “whys” of baking. Her main focus is on baking fundamentals, yeast bread, and sourdough. She resides in Chicago where she teaches many workshops on these topics and is currently in the process of opening a brick and mortar space where her classes will be held! She also teaches virtually via YouTube, TikTok, Instagram, and private live stream classes. Just follow Baker Bettie!

In this episode Baker Bettie will take us by the hand and lead us through the maize of flours that we encounter in recipes. She'll explain their composition, their performance, and how and when they should be used. She also shares her delicious recipes for Classic Pound Cake and 3 Ingredient Drop Biscuits that illustrate the flours called for in each. Her cookbook, Baker Bettie's Better Baking Book is a "must-have" if you enjoy baking!